Application of curcumin-mediated antibacterial photodynamic technology for preservation of fresh Tremella Fuciformis

Antibacterial mechanism and preservation effect of curcumin-based photodynamic extends the shelf life of fresh-cut pears

(2021) Zhengyuan Chai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of curcumin-based photodynamic treatment on quality attributes of fresh-cut pineapple

(2021) Ying Zou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Photodynamic inactivation of Streptococcus mutans by curcumin in combination with EDTA

(2020) Gabriel Nima et al.   DENTAL MATERIALS

Antibacterial activity against Staphylococcus aureus of curcumin-loaded chitosan spray coupled with photodynamic treatment

(2020) Tianmi Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antimicrobial photodynamic efficacy of selected natural photosensitizers against food pathogens: Impacts and interrelationship of process parameters

(2020) Truong Dang Le et al.   Photodiagnosis and Photodynamic Therapy

Effect of L-Arginine on Maintaining Storage Quality of the White Button Mushroom (Agaricus bisporus)

(2019) Beibei Li et al.   Food and Bioprocess Technology

Photodynamic therapy – hypericin tetraether liposome conjugates and their antitumor and antiangiogenic activity

(2019) Nikola Plenagl et al.   DRUG DELIVERY

Curcumin-Based Photodynamic Sterilization for Preservation of Fresh-Cut Hami Melon

(2019) Yilin Lin et al.   MOLECULES

The effects of photodynamically activated curcumin on the preservation of low alum treated ready-to-eat jellyfish

(2019) Jiamiao Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of the perception of traceable fresh food safety and nutrition on perceived health benefits, affective commitment, and repurchase intention

(2019) Edward Shih-Tse Wang et al.   FOOD QUALITY AND PREFERENCE

Antimicrobial activity of curcumin in combination with light against Escherichia coli O157:H7 and Listeria innocua : Applications for fresh produce sanitation

(2018) Erick F. de Oliveira et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Photodynamic inactivation as an emergent strategy against foodborne pathogenic bacteria in planktonic and sessile states

(2018) Alex Fiori Silva et al.   CRITICAL REVIEWS IN MICROBIOLOGY

Secondary metabolism associated with softening of shiitake mushroom (Lentinula edodes ) induced by O2 depletion and CO2 accumulation

(2017) Zhendan Ni et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of transglutaminase on quality and gel properties of pork and fish mince mixtures

(2017) Qingzheng Li et al.   JOURNAL OF TEXTURE STUDIES

Photodynamic inactivation of foodborne and food spoilage bacteria by curcumin

(2017) Camila Benedetti Penha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial diversity in pitted sweet cherries ( Prunus avium L.) as affected by High-Hydrostatic Pressure treatment

(2016) Julia Toledo del Árbol et al.   FOOD RESEARCH INTERNATIONAL

Photodynamic Treatment: A Novel Method for Sanitation of Food Handling and Food Processing Surfaces

(2016) LUBOV Y. BROVKO et al.   JOURNAL OF FOOD PROTECTION

Acetic acid bacteria isolated from grapes of South Australian vineyards

(2014) E. Mateo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Upconversion nanoparticles conjugated with curcumin as a photosensitizer to inhibit methicillin-resistant Staphylococcus aureus in lung under near infrared light

(2014) Yong Ye et al.   International Journal of Nanomedicine

Microbial Reduction and Quality of Stored Date Fruits Treated by Electrolyzed Water

(2014) H. Bessi et al.   JOURNAL OF FOOD QUALITY

Microbiota on Spoiled Vegetables and Their Characterization

(2013) DONG HWAN LEE et al.   JOURNAL OF FOOD PROTECTION